The recipe calls for blackened red snapper, but I've been using blackened Red Drum - those Snapper are hard to find in the back water! I picked this recipe up off of Facebook, specifically, the page Cookery Gems:
For the blackened Redfish:
Melt a stick of butter in a pot Pour a few tablespoons of blackening seasoning onto a plate. Cut your Redfish fillets in quarters (or thirds, depending on size of fish) pat dry with paper towel Get a cast iron skillet "white hot" - no Oil in the skillet
Drag the fillets thru the melted butter, coat with the Cajun seasoning and place in the white hot skillet... Sear the fillet - you will see the fish cooking, changing from opaque to white. When it is halfway cooked, flip it over and sear the other side. If your guests don't like a lot of seasoning, you can sprinkle the blackening rather than coating it. Remove from skillet and set aside, keep warm.
For the Cajun Cream Sauce:
1 tbsp olive oil 2 cloves garlic, minced 1 small onion, finely chopped 1 red bell pepper, finely chopped 1 cup heavy cream 1/2 cup chicken broth 1 tbsp Cajun Seasoning (be careful about the amount of salt in it -you don't want too much) 1/2 tsp paprika Salt and pepper to taste (again, watch the salt) 1/4 cup Parmesan cheese 2 tbsp chopped fresh parsley
In the same skillet, add olive oil over medium heat. Saute' the garlic, onion, and red bell pepper until softened, about 5-7 minutes.
Add the heavy cream and chicken broth. Stir in Cajun seasoning, smoked paprika, salt and pepper.
Stir in the grated Parmesan cheese until melted and combines.
Remove from heat and stir in chopped parsley
Plate the blackened fish and spoon Cajun cream sauce over the top.
NOTE! With the Blackenening Seasoning, the Chicken Broth, the Cajun Seasoning and then the suggested Salt, this can get TOO Salty! Keep tabs of how much salt is going in - you may want to use some salt-free ingredients.
